Our hash of beef and canned cabbage is the most comforting and abundant breakfast that is perfect for any time of the year. It has the perfect balance of savory box meat, caramelized cabbage and crunchy potatoes, you will want this dish for more than the simple morning meal!
For more food Irish comfort, try our beef and easy cabbage or our cabbage or ours Irish stove with a slow cooking.
Because our recipe
- Crunchy perfection and golden brown: Pressing the hash in the pan gives him that irresistible crust.
- Quick choice option: Exchange in frozen hashbrown for an easy and boil option.
- The leftovers win: A brilliant way of using the remaining canned meat and even the remaining potatoes and the cabbage.
The combination of tender and salted meat with crunchy and buttery potatoes creates an irresistible flavor and consistency that will surely satisfy everyone at the table. The best part is that this recipe is simple to make and can be customized for your tastes and preferences.
Note ingredients
- Boxing meat: This recipe is a great way to use the remaining canned meat. If you don’t have any, you can buy pre-construction meat from the gastronomy counter and cut it.
- Red child’s potatoes: These are ideal for their dimensions, cerosa consistency and the fact that you don’t have to detach them. Yukon golden potatoes also work great.
- Kale: Green cabbage is better here. Cut it thin so that it quickly softens while cooking. If you have a remaining cooked cabbage, just throw it in the end to heat.
- Onion: We use yellow onions, but you can use white instead. Or use sweet onions for greater caramelization.
- Garlic: The freshly ground garlic offers the best flavor, but also the ground garlic in brass. It’s just a little bitter.
- Butter: He adds wealth and helps with caramelization. We use salty but you can use the unbeaten butter instead to check the sodium level.
- Parsley: The freshly chopped parsley is optional, but adds a touch of color and freshness to the dish.
Canned meat
While this recipe tends to be made when using the remaining box meat, you also have other options.
Remaining box meat: If you have a meat framed extra from a feast of the day of San Patrizio (or just a good meal cooked at home), this is the best way to use it. Cut it into small pieces so that it feet well in the pan.
Bovine meat with gastronomy bench: If you are doing it on the fly and you don’t have leftovers, ask Top cutting meat often To the gastronomy counter. You will often want it at least ¼ inch so that you can cut it.
Canned canned meat: This also works, even if it has a softer consistency. He gets up while cooking in the recipe.
Potato options
Now for potato options! Red potatoes they are our go-to e Golden yukon potatoes They are always a favorite. We both use interchangeable for this. There is no need to peel them, only dice and boil.
Rust potatoes It can be used. These are famous, which helps crunchy, but they can also break more easily. If you use rust, peel them before and cut them evenly before boiling.
Frozen diced hashbrown They are our quick choice option. Use 2 cups of frozen diced hashbrown And add them directly to the pan after skipping the onion and garlic. No extra preparation necessary!
Potatoes remained roasted or boiled He also works great for a hash. Just cut and throw them inside with canned meat. Since they are already cooked, you will only have to crunch them in the pan.
Secrets to the most clear hash
Do you want that perfect golden brown crust? We have the chef’s secrets for you. First, Use a large pan– Cast Iron is the best, but also in stainless steel it works. If the pan is too crowded, things steam instead of crunchy, so make sure everything is in a single layer.
Once the potatoes, canned meat and cabbage are inside, Press everything with a spatula To get a good contact with the pan. And here is the most difficult part: Don’t touch it! Let it cook undisturbed for 7-8 minutes Before turning over: it does not agitated, without hitting, let that crust form.
When it’s time to turn over Do it in large sections To keep those crunchy edges intact. That’s all! You will have the more clear and delicious hash every time!
Serve suggestions
Turn on the heat: Add a pinch of red chilli flakes or a pinch of spicy sauce for some extra spice. You can also add a little fresh or underground jalapeños for an additional consistency and a spicy kick!
Add vegetables: You can also add other vegetables, such as carrots, peppers and mushrooms to customize this classic recipe and make it yours.
Storage and heating instructions
Refrigerate leftovers in an airtight container for a maximum of 3-4 days.
Freeze Store portions in a hermetic container or a resident plastic freezer bag. Thaw in the refrigerator during the night.
Heat In a pan over medium heat until it is heated.
Microwave portions on increases of 30 seconds.
